Nipponthai Restaurant
1114 Hwy A1A, Satellite Beach, FL 32937 · Permanent Food Service · License 1503825
What drove the grade
Stop Sale issued due to food not being in a wholesome, sound condition.
How the score was calculated
- Starting score100
- Violations at the Oct 1 routine inspection2 high priority, 3 intermediate, 1 basic-22
- Safety score78
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 1, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Fully thawed raw tuna and raw escolar in commercial packaging bearing indicator label
Code 03, Food out of temperature: Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period.
See stop sale. Returned bean sprouts and rehydrated noodles to reach-in cooler at 3 o'clock break period
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
Roe and Masago on multiple menu items
Code 53, Manager certification and employee training: Food manager certification expired.
A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Nontarus expired May 2026
Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic1
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
See stop sale. Fully thawed raw tuna and raw escolar in commercial packaging bearing indicator label
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Stop sale
- An order that the food can’t be sold or served.